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Duck Soup
Recipe by Callum Hann
Try Callum Hann's Duck Soup today!
- Steps
- Ingredients
Ingredients
Cinnamon Myrtle Broth
Geraldton Wax Ginger Condiment
Toasted Sesame Sauce
Warrigal Green Garnish
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Steps
- Remove the breast from the duck and set aside in the fridge. Place the remaining the duck in a pressure cooker.
- For the Cinnamon Myrtle Broth, add the remaining ingredients to the pressure cooker. Bring to the boil then place the lid on and cook with pressure for 35-40 minutes. Release pressure. Allow to cool enough to handle duck carcass.
- Pull all the meat from the bones and set aside. Strain the remaining broth into a wide dish and place into the freezer for the fat to come to the top.
- For the Geraldton Wax Ginger Condiment, combine all the ingredients, except the oil in a bowl.
- Heat the oil in a saucepan over a high heat until it reaches 160°C and just starts to smoke. Then pour over the remaining ingredients. It will sizzle and spit, so take care. Place into a serving bowl and set aside.
- For the Toasted Sesame Sauce, toast sesame seeds and Szechuan peppercorns in a hot dry frypan for 3-4 minutes on a medium heat, tossing often. Take care not to burn the seeds.
- Transfer to a wide mortar and pestle and allow to cool. Grind for several minutes until the sesame seeds become a fine paste and release the oil
- Add the remaining ingredients and mix until well combined. Set aside in a small serving bowl.
- To cook the Duck Breasts, score duck breasts then place skin-side down in a cold pan. Cook as long and slow as possible, approximately 10-15 minutes or until the fat has rendered out. Increase heat to high and cook for 2-3 minutes or until the skin is deep golden brown.
- Turn duck over and cook for 30 seconds on the non-skin side. Remove and rest. Check the duck; it should ideally be reading 54-58°C on a thermometer once it’s been resting a couple minutes. If it’s lower than this, return to the pan for an extra minute on the non-skin side. Once rested slice into 1cm pieces.
- To prepare the Warrigal Green Garnish, heat the oil in a frypan on a medium heat. Add the Warrigal greens and toss for 30-60 seconds.
- Add the garlic and toss for another 30-60 seconds. Remove from the heat and set aside for garnishing.
- To serve, warm the duck broth in a saucepan.
- Place the shredded duck meat into four serving bowls. Divide sliced duck breast meat and shredded daikon between bowls. Pour the broth over the top. Serve with Geraldton wax condiment, toasted sesame sauce and charred mandarin halves.
